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Wednesday, August 17, 2016

Diabetic Friendly Blueberry Muffins

Freshly baked blueberry muffins - 
Flavored with with citrus and allspice



INGREDIENTS 

SERVINGS 12 

  • 1 3⁄4 cups all-purpose flour
  • 3 tablespoons sugar
  • 3 tablespoons Splenda sugar substitute
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 1⁄2 teaspoon ground allspice
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • 3⁄4 cup nonfat milk
  • 1⁄4 cup vegetable oil
  • 1 egg, lightly beaten
  • 1 teaspoon grated lemon rind
  • 1 teaspoon grated orange rind
  • 1 teaspoon vanilla extract
  • Cooking spray

DIRECTIONS

  • Combine first 6 ingredients in a medium bowl; add blueberries, and toss to coat. Make a well in center of flour mixture.
  • Combine milk and next 5 ingredients; add to flour mixture, stirring just until dry ingredients are moistened.
  • Spoon batter into muffin pans coated with cooking spray, filling two-thirds full.

Bake at 400 degrees for 20 to 25 minutes or until golden. Remove muffins from pans immediately, and cool on wire racks.


Recipe Credit - Food.com


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